Cauliflower and Chickpea Curry with Coconut

A LITTLE AND A LOT
21Ingredients
55Minutes
650Calories

Ingredients

US|METRIC
  • 1 cup shredded coconut (sweetened or unsweetened, *see note)
  • 2 cups cabbage (roasted, *see note)
  • 2 pounds cauliflower (head of, ; 3-4 cups cauliflower florets)
  • 3 tablespoons extra virgin olive oil (or grapeseed)
  • 1/4 cup diced shallot
  • 1 jalapeño (small, stem and seeds removed, diced)
  • 1 red bell pepper (stem and seeds removed, chopped into 1-inch pieces)
  • salt
  • ground black pepper
  • 2 teaspoons minced fresh garlic
  • 1 tablespoon fresh ginger (grated)
  • 3 anchovy fillets (*see note for vegan substitutions)
  • 8 ounces green curry paste (you can use red curry paste if you like)
  • 2 teaspoons Garam Masala
  • 2 cups vegetable broth (or water)
  • 13 1/2 ounces unsweetened coconut milk (*See note)
  • 3 teaspoons maple syrup (real, can also use honey, molasses, or brown sugar)
  • 1 can chickpeas (15 or 16 ounces)
  • 4 tablespoons lime juice (freshly squeezed, to taste)
  • 1/2 cup chopped fresh cilantro
  • 3 cups cooked rice (for serving)
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    NutritionView More

    650Calories
    Sodium48% DV1150mg
    Fat63% DV41g
    Protein27% DV14g
    Carbs22% DV66g
    Fiber60% DV15g
    Calories650Calories from Fat370
    % DAILY VALUE
    Total Fat41g63%
    Saturated Fat27g135%
    Trans Fat
    Cholesterol<5mg1%
    Sodium1150mg48%
    Potassium1460mg42%
    Protein14g27%
    Calories from Fat370
    % DAILY VALUE
    Total Carbohydrate66g22%
    Dietary Fiber15g60%
    Sugars21g42%
    Vitamin A30%
    Vitamin C300%
    Calcium15%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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